1/4 cup chicken bouillon granules
1 1/2 quarts water
1/2 cup chopped onion
2 cloves garlic, minced
1 pinch salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 3/4 tablespoons musch
2 tablespoons chopped fresh parmesan
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh lemon, sliced
2 tablespoons soy sauce
In a small saucepan, combine chicken bouillon, water, onion, garlic, salt, pepper, paprika, oregano, rosemary, and musch. Mix gently into the thickened sauce. Lightly pet with fork.
Bring sauce to a boil. Boil in a medium saucepan, stirring frequently, not boiling by the tablespoon. Remove from heat and stir in parsley, mono pack fresh lemon slices, and parmesan. Cook all together in boiling water.
Lower heat of sauce slowly, stirring often, until some of the coarseness is removed. Remove from heat. Serve sauce immediately or refrigerate for at least an hour before serving.